Macadamia Nut Chicken

I wanted to get this on my blog before Valentine's Day but guess what!  It didn't happen.  I cooked it, made notes, took photos and we even enjoyed eating it.  But, first I was bitten by a nasty stomach virus and then my husband got it.  We actually ate plain baked potatoes for our Valentine's Day dinner and this recipe did not get out here!  It may be late but here it is, finally!

First, though, I want to say that this is my version of what I love to eat when we are in Hawaii.  It's like chicken fried steak, only chicken, with nuts!   I have eaten several versions of this wonderful chicken and I have loved them all.  This is a simplified recipe to make life easy but yummy.  You could use any kind of nut but those Macadamia Nuts in Hawaii are so spectacular.  It's especially good when served with a quick homemade Mango Chutney or jam.  A Fresh Mango or Pineapple Salsa would be great too. Of course, prepared jams are good or just eat it plain.  When I made mine, I only had 1 Mango so I also used 1 Pear - it was really good!  I hope you enjoy my recipe.

                       MACADAMIA NUT CHICKEN

2 Boneless, Skinless Chicken Breasts

Place Chicken between 2 sheets of plastic wrap and pound it with a mallet (or use a heavy bottomed fry pan) to about 1/2” thick.    This will help the chicken cook evenly and quickly.

Marinade:

1/2 cup Soy Sauce

2 Tablespoons Brown Sugar

1 teaspoon Fresh Ginger, minced

1 clove Fresh Garlic, minced

1 Tablespoon Mirin (Japanese Rice Wine) or Dry White Wine

1 Tablespoon Olive Oil

Combine marinade ingredients in a plastic zip bag.  Add the pounded chicken to the bag and coat it well.  Place on a dish and place it in the fridge for about 30 to 45 minutes.

Coating:

1/2 cup Panko (Japanese bread crumbs) or unseasoned bread crumbs  (Panko is crunchier and best for this coating)

3/4 cup Macadamia Nuts, chopped very fine

1/2 cup Flour

1 Egg

1 Tablespoon Water

2 Tablespoons Oil

1/2 Tablespoon Butter

Combine Panko, Nuts and Flour in food processor.  Pulse to desired texture.  I like my coating to be a pretty fine texture but still be able to tell there are nuts in there. Pour this into a shallow dish for dredging your chicken.  In another dish, scramble the Egg with the Water. The water helps break up the whites of the egg. 

Remove marinated Chicken from the marinade and discard remaining marinade.  Use paper towels to blot excess liquid from chicken.  Dip the chicken into the egg mixture and then into the coating.  Coat a heavy fry pan with Oil to cover the bottom of the pan then melt in the Butter.  Heat the pan on medium high heat.  Fry the chicken for 3 or 4 minutes on each side - until golden brown.  Remove cooked chicken to ovenproof pan and place in 350˚ oven for about 15 minutes to finish cooking thoroughly.

Serve with a fresh Mango Salsa or Chutney on the side, you can make this or buy it already prepared.

Serves 4

Mango Chutney:

2 Ripe Mangos, diced

1/4 cup White Sugar

1/4 cup Water

1 teaspoon Lemon Juice

1 Tablespoon Fresh Cilantro, fine chopped (optional, of course)

Combine everything in a small saucepan.  Over medium heat, boil until fruit is cooked and mixture becomes thick like a jam - this takes about 30 minutes.